Cream Puffs with Mocha Filling by food.duchess | Quick & Easy Recipe | The Feedfeed
Cream Puffs with Mocha Filling
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"Calling all cream-puff lovers, these Mocha Cream Puffs are HERE! #feedfeed"
-- @food.duchess
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Details

Prep time 1hr
Cook time 30mins
Serves or Makes: 18

Recipe

For the Craquelin Topping

  • 1/ 2 cup dark brown sugar
  • 7 tablespoons unsalted butter, at room temperature
  • 1 cup all purpose flour

For the Craquelin Topping

Method

  • Step 1

    Add all ingredients into a medium sized bowl, then mash together with a spatula until an uniform looking dough forms.

  • Step 2

    Place the dough between 2 pieces of parchment paper, then roll the dough out to be about 1/8” thick. Place into the freezer for at least 30 minutes, while you make the choux.

For the Cream Puffs

  • 1/ 2 cup whole milk
  • 1/ 2 cup water
  • 1/ 2 cup unsalted butter, cubed, preferably European Style Butter
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1 cup all purpose flour
  • 4-5 large eggs

For the Cream Puffs: Making the Choux

Method

  • Step 1

    Preheat oven to 450°F. Prepare 2 baking sheets by lining them with parchment paper. Also prepare a pastry bag by adding a plain ½” tip.

  • Step 2

    In a medium saucepan over medium heat, add milk, water, butter, 1 tbsp sugar, and salt, and bring to a boil, stirring occasionally. Add flour in the pot, all at once, and begin to stir very quickly. A ball of dough should form relatively quickly. Continue cooking, stirring vigorously, until a dry film begins to form on the bottom and sides of the saucepan. Remove from heat.

  • Step 3

    Place dough into a stand mixer, fitted with the paddle attachment, and beat for about 30 seconds to a minute, to cool the dough down. Add one egg and beat until completely incorporated (the dough should look dry again). Continue adding eggs one at a time, ensuring that each is completely incorporated before adding the next, scraping at the sides of the bowl occasionally. After the 4th egg, place remove paddle from mechanism and place deep into the batter, if the batter forms a nice “V” shape off the paddle, it is ready. If the batter still looks thick and does not form a nice “V” then add another egg. Dough should be thick and very sticky, but also shiny and smooth.

Cream Puffs: Piping and Baking

Method

  • Step 1

    Add dough to the piping bag, and pipe directly onto parchment lined baking sheets. Pipe about nine 2” rounds per baking sheet (about 18 total).

  • Step 2

    Cut out 18 rounds out of the cold craquelin topping, about the same diameter as the piped cream puffs. Place each round onto a piped cream puff, lightly pressing it down to secure it.

  • Step 3

    Place into the 450°F oven, and immediately turn the oven off. After 10 minutes, turn the oven back on to 350°F, and bake for an additional 10 minutes. Rotate pans and bake for another 10 minutes, or until the cream puffs are golden brown and puffed. To ensure the cream puffs are finished, remove one of the oven and check if it deflates within 45 seconds – if it deflates they are not finished.

  • Step 4

    Remove the pans from the oven, turn the oven off, and crack the oven open. Allow cream puffs to cool for 30-45 minutes in the cracked oven. Then remove from oven, and using a small knife, poke a hole into the bottom of each cream puff. Then allow to cool completely before filling.

For the Mocha Pastry Cream

  • 4 cups whole milk
  • 1/ 2 cup white sugar
  • 1 tablespoon espresso powder
  • 2 large eggs
  • 4 egg, yolks
  • 1/ 2 cup cornstarch
  • 2/ 3 cup sugar
  • 4 tablespoons unsalted butter
  • 1 ounce dark chocolate, finely chopped
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Mocha Pastry Cream

Method

  • Step 1

    In a large sized bowl, whisk together the egg yolks and whole egg. Add in the 2/3 cup sugar and the cornstarch, and whisk well to combine. Set aside.

  • Step 2

    In a large saucepan over medium heat, bring milk, espresso powder, and ½ cup sugar to a boil, stirring occasionally. Once it begins to boil, remove it from the heat, and very slowly drizzle the hot milk mixture into the egg mixture, stirring vigorously while drizzling. Once all of the hot milk mixture has been added, pour the entire mixture back into the sauce pan and place back onto medium-low heat.

  • Step 3

    Cook the mixture, stirring constantly, until the mixture has thickened and resembles the thickness of pudding. Add in the chopped chocolate, butter and vanilla, stir and let sit for 5 minutes to allow butter and chocolate to melt. Once melted, stir well to combine everything, then place into a heatproof bowl. Place a piece of plastic wrap over the surface of the custard, so a skin does not form, and place into the fridge to cool completely.

  • Step 4

    Using a serrate knife, cut off the top of each cream puff. Using a spoon or a piping bag, fill each cream puff with the mocha pastry cream. Then place the top back on and dust with confectioners sugar. Enjoy immediately or keep in the fridge until ready to serve.